Vegetarian Tempeh Cheesesteak Recipe
Prep Time:
10 minutes
Cook Time:
25 minutes
Servings:
2 sandwiches
Ingredients
  • 4 tablespoons vegetable oil, divided
  • ½ cup sliced onion
  • ½ cup sliced green bell pepper
  • ½ cup sliced red bell pepper
  • 2 cups sliced mushrooms
  • Salt and pepper, to taste
  • 2 tablespoons butter, softened
  • 1 garlic clove, grated
  • 8 ounces tempeh
  • ½ teaspoon paprika
  • ½ teaspoon onion powder
  • ½ teaspoon Italian seasoning
  • ¼  teaspoon cayenne pepper
  • ¼ teaspoon garlic powder
  • 1-2 teaspoons soy sauce
  • 2 sub or hoagie bread rolls
  • 4 slices mild provolone cheese
  • 2 tablespoons mayonnaise
Directions
  1. Heat 2 tablespoons oil over medium heat in a large frying pan, then add the onion, peppers, and mushrooms.
  2. Cook the vegetables for 15 minutes, stirring from time to time, until the onions are soft and brown. Season to taste with salt and pepper, and transfer to a bowl.
  3. Meanwhile, mix the butter and garlic until well combined. Set aside.
  4. Prep the tempeh by cutting it into slices of about ⅛ inch thick, then cutting the slices lengthwise to create strips.
  5. Over medium-high heat, add the remaining 2 tablespoons oil to the frying pan along with the tempeh, paprika, onion powder, Italian seasoning, cayenne pepper, and garlic powder.
  6. Fry the tempeh until golden, about 3 minutes. Add the soy sauce and cook for another 30 seconds.
  7. Meanwhile, prep the rolls: Preheat the oven to 350 F. Cut the rolls in half, but not all the way through, so that the sides are still attached. Spread some garlic butter inside of each roll.
  8. Place the rolls buttered side up on a baking sheet lined with parchment paper. Toast until golden, about 5-10 minutes.
  9. Add the onion mixture to the pan of tempeh, season to taste with salt and pepper, and divide into 2 even portions, pushing the piles onto separate sides of the pan.
  10. Top each portion of the onion-tempeh with 2 slices of cheese, then reduce the heat to low and wait for the cheese to melt.
  11. Spread some mayonnaise onto the inner top sides of each roll.
  12. Place a roll on top of the first tempeh portion. Using a turner spatula, flip the filling and roll over. Repeat with the other roll and filling portion.
  13. Serve the cheesesteaks immediately, with French fries, chips, raw vegetables, onion rings, coleslaw, or potato salad on the side, if desired.